Pomegranate Apple Jam Canning Recipe

Pomegranate Apple Jam is a celebration of bold, bright flavors that embody the festive spirit of the holiday season. In this enhanced version, the tartness of pomegranate juice is perfectly balanced by the natural sweetness of apples and pears, creating a harmonious base for this delicious preserve.

Each ingredient brings its own unique touch to this jam:

• Pomegranate Juice offers a deep, jewel-toned color and a tart flavor that elevates the sweetness of the fruits. Packed with antioxidants, it’s not just flavorful but also nutritious.
• Apples provide a natural pectin source, helping the jam achieve a perfect set while adding a comforting, familiar sweetness.
• Pears lend a soft, floral sweetness and creamy texture that complements the apples and pomegranate beautifully.
• Orange Zest brightens the jam with a citrusy zing, adding complexity to its flavor profile.
• Fresh Ginger introduces a subtle, spicy warmth, while cardamom brings a touch of floral and herbal depth that makes this jam stand out.

These ingredients come together in a symphony of flavors that is sweet, tart, and spiced, making it a versatile jam for any time of year. Whether spread on toast, served alongside a holiday cheese platter, or used as a glaze for roasted meats, this jam is sure to delight. Let’s dive into the recipe and preserve a little holiday magic!

Pomegranate Apple Jam Canning Recipe

This Pomegranate Apple Jam combines the tartness of pomegranate, the sweetness of apples and pears, and the warm, zesty notes of ginger and cardamom. It’s a festive, flavorful jam that’s perfect for holiday breakfasts, cheese platters, or as a thoughtful homemade gift.

Makes 3 pints or 6 half-pints

Ingredients

• 2 cups pomegranate juice (freshly squeezed or bottled, unsweetened)
• 3 cups diced apples (peeled and cored, any variety)
• 2 cups diced pears (peeled and cored, ripe but firm)
• 2 cups sugar
• 1 tablespoon orange zest
• 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
• ½ teaspoon ground cardamom
• 2 tablespoons fresh lemon juice

Instructions

1. In a large stockpot, combine the pomegranate juice, diced apples, diced pears, and sugar. Stir well to dissolve the sugar. Add the orange zest, grated ginger, cardamom, and lemon juice. Stir to combine.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce to a simmer and cook for 20–30 minutes, or until the fruit softens and the mixture thickens. Test the consistency by placing a small spoonful on a chilled plate. If it wrinkles when pushed, the jam is ready.
3. Using a ladle and funnel, fill each jar with the hot jam, leaving a ¼-inch headspace. Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.
4. Wipe the rims of the jars with a washcloth dipped in vinegar to ensure a proper seal. Place the lids and rings onto each jar and hand tighten.
5. Place the jars into the water bath canner using a jar lifter. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process both pint and half-pint jars for 10 minutes (adjust for altitude if necessary).
6. Turn off the heat and let the jars sit in the canner for 5 minutes before removing.
7. Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.
8. Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

This Pomegranate Apple Jam with Pear, Ginger, and Cardamom is more than just a preserve—it’s a jar filled with the warmth and joy of the holiday season. Its vibrant flavor and rich color make it a perfect addition to your own pantry or a thoughtful gift for loved ones.

For a festive presentation, package jars with a holiday ribbon and a handwritten tag suggesting ways to enjoy it—like spreading on warm scones, pairing with creamy brie, or using as a glaze for roasted meats. With its unique blend of fruits and spices, this jam is sure to spread cheer to anyone lucky enough to receive it!

Pomegranate Apple Jam Canning Recipe

Recipe by The Canning Diva

0.0 from 0 votes

Servings

3 pints or 6 half-pints

servings

Prep time

30

minutes

This Pomegranate Apple Jam combines the tartness of pomegranate, the sweetness of apples and pears, and the warm, zesty notes of ginger and cardamom. It’s a festive, flavorful jam that’s perfect for holiday breakfasts, cheese platters, or as a thoughtful homemade gift.

Ingredients

US Metric

• 2 cups 2 pomegranate juice (freshly squeezed or bottled, unsweetened)

• 3 cups 3 diced apples (peeled and cored, any variety)

• 2 cups 2 diced pears (peeled and cored, ripe but firm)

• 2 cups 2 sugar

• 1 tablespoon 1 orange zest

• 1 teaspoon 1 fresh grated ginger (or ½ teaspoon ground ginger)

• ½ teaspoon ½ ground cardamom

• 2 tablespoons 2 fresh lemon juice

Instructions

• In a large stockpot, combine the pomegranate juice, diced apples, diced pears, and sugar. Stir well to dissolve the sugar. Add the orange zest, grated ginger, cardamom, and lemon juice. Stir to combine.
• Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce to a simmer and cook for 20–30 minutes, or until the fruit softens and the mixture thickens. Test the consistency by placing a small spoonful on a chilled plate. If it wrinkles when pushed, the jam is ready.
• Using a ladle and funnel, fill each jar with the hot jam, leaving a ¼-inch headspace. Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.
• Wipe the rims of the jars with a washcloth dipped in vinegar to ensure a proper seal. Place the lids and rings onto each jar and hand tighten.
• Place the jars into the water bath canner using a jar lifter. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process both pint and half-pint jars for 10 minutes (adjust for altitude if necessary).
• Turn off the heat and let the jars sit in the canner for 5 minutes before removing.
• Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.
• Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

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